If you love prawns or shrimps; if you love the creamy texture of avocadoes and mayonnaise; if you so prefer to have some crunchy greens as company; if you embrace the simplicity of a sandwich meal – this is the recipe for you.
Ingredients:
- Cumin: 1/2 tsp
- Chilli powder: 1/2 tsp
- Salt: 1/4 tsp
- Olive oil: 2 tsp
- Shrimp: 20, peeled and deveined
- Avocado: 1
- Mayonnaise: 1/2 cup
- Lime juice: 1
- Salt: 1/4 tsp
- Bun (any long buns or ciabatta): 2, halved
- Lettuce: 4 leaves
Method:
- Mix cumin, chilli powder, salt and olive oil with shrimps. Toss to coat evenly.
- Heat pan on medium heat. Cook shrimps for 1 min on each side till red. Set aside.
- Blend avocado, mayonnaise, lime juice and salt till smooth.
- Spread avocado mixture on both halves of buns.
- Place 2 lettuce leaves on top of spread on each bun. Place about 8 – 10 shrimps on lettuce per bun to serve.
Trick:
- Instead of long buns or ciabatta, you could also consider using pita bread or tortilla wraps to roll the ingredients up for serving. These alternatives will help to keep the shrimps in place and prevent them from sliding out of the buns easily, which is what keeps happening for mine!
Disclaimer:
- This recipe was kindly adapted from Life’s Ambrosia’s ‘Spicy Shrimp Sandwich with Chipotle Avocado Mayonnaise‘. I used frozen raw shrimp instead of fresh ones to save myself some time from having to peel all the fresh ones. The shrimps tasted really fresh and chewy nevertheless!
Serving:
2 persons (2 buns)
